Crispy Fried Enoki Mushroom Tempura

Name: Crispy Fried Enoki Mushroom Tempura
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: Enoki mushroom: 300 grams; Egg: 1; Flour: 230 grams; Cold water: 200 ml; Vegetable oil; Sesame oil

With traditional homemade batter

Features:

Cuisine:

Japanese

Keep all batter ingredients cold in the fridge for overnight, even the flour, to slow down gluten activation

45 minutes
Serves 4
Easy

Ingredients

300 grams Enoki mushroom
1 Egg
230 grams Flour
Or about 8.1 oz
200 ml Cold water
Vegetable oil
Or canola oil (for deep frying)
Sesame oil
Optional

Directions

This recipe for Crispy Fried Enoki Mushroom Tempura is a delicious and versatile plant-based stir-fry that is sure to please even the most discerning palate.

This recipe is just one of the many delicious and nutritious plant-based recipes in this vegan cookbook. If you are looking to transition to a plant-based diet, this cookbook is the perfect resource for you. With over 100 easy and delicious recipes, you are sure to find something that you will love. So what are you waiting for? Start your plant-based journey today with this powerful vegan cookbook!

Steps

1 Done	First of all, prepare the tempura ingredient, enoki mushrooms. Divide the enoki mushrooms into 4 bunches.
2 Done	Add in the vegetable oil or canola oil into deep frying pan or pot to minimum depth of 3 cm. Mix vegetable oil or canola oil with small amount of sesame oil to add flavor if desired. Heat the oil to 170 C or 335 F.
3 Done	While heating the oil, mix the batter ingredients. In a bowl, add the cold water and egg and mix it well until there is no cluster of egg white. Then add in the flour.
4 Done	Use chopsticks to gently combine the batter mixture by drawing the number 8 few times, try not to mixing them too much. And there will be some powdery lumps of flour. Do not use whisk, because it will activate the gluten and create a chewy coating.
5 Done	Test the oil temperature by using a thermometer or dropping a little bit of the batter into the oil. The right temperature will make the batter goes halfway to the bottom and comes up, but if the batter comes up right away, it's too hot.
6 Done	Lightly coat the enoki with flour and then dip it into the batter mixture. Gently drop into the oil and let it cook for 30 seconds, flip it and cook for few more seconds. Transfer them to a wire rack or paper towel.
7 Done	Serve them in the plate with your favorite dipping sauce, and sprinkle them with chopped oregano or basil if desired.